These Black Bean Burgers for the Grill offer a delicious and nutritious meal, packed with plant-based protein and fiber. Black beans are an excellent source of protein, providing about 15 grams per serving, and they’re high in fiber, which helps with digestion. The walnuts contribute healthy fats (and extra protein!) while mashed sweet potatoes add more vitamins and phytonutrients. A variety of spices like cumin, chili powder, and smoked paprika not only enhance the flavor but also provide anti-inflammatory benefits. This burger is a satisfying, nutrient-dense option for those looking for a healthy, plant-based meal.

• 2 (14-ounce) cans black beans, drained, rinsed, and patted dry 

• 1 tablespoon extra-virgin olive oil 

• ¾ cup finely chopped bell pepper (about ½ pepper) 

• 1 cup finely chopped yellow onion (about ½ large onion) 

• 3 garlic cloves, minced 

• 1½ teaspoons ground cumin 

• 1 teaspoon chili powder 

• ½ teaspoon garlic powder 

• ¼ teaspoon smoked paprika 

• ½ cup bread crumbs (use gluten-free if needed) 

• ¼ cup finely chopped walnuts (lightly toasted if desired) 

• ⅓ cup cooked mashed sweet potato (about ½ medium sweet potato) 

• 2 tablespoons salsa (plus extra for topping) 

• 1 tablespoon ground flaxseed + 2½ tablespoons water (or 1 regular egg) 

• Sea salt and ground black pepper, to taste

1. Preheat oven: Preheat oven to 325°F (163°C). Spread the black beans on a baking sheet and bake for 15 minutes to dry them slightly. 

2. Sauté vegetables: In a skillet, heat olive oil over medium. Cook the bell pepper, onion, and garlic for 5–6 minutes until softened. 

3. Prepare flax egg (if using): Mix flaxseed with water in a small bowl and let it sit for 5–10 minutes to gel. If using a regular egg, skip this step. 

4. Mix the burger base: In a large bowl, combine the black beans, sautéed vegetables, spices, breadcrumbs, walnuts, mashed sweet potato, salsa, and flax egg or regular egg. Mix well, mashing some beans to bind the mixture while leaving some chunks for texture. 

5. Shape into patties: Form into 4–6 patties, about ¾-inch thick. Chill in the freezer for 20 minutes for easier handling. 

6. Grill: Preheat grill to medium (around 350°F/177°C). Lightly grease the grill grates or use greased foil. Grill patties for about 7–8 minutes per side, flipping gently. 

7. Serve: Serve on toasted buns or lettuce wraps with sliced avocado or guacamole, pico de gallo, pickled onions, or any of your favorite toppings.

You can easily prep these burgers ahead of time and freeze them for up to 3 months. Simply shape the patties and store them between two sheets of parchment paper in a freezer-safe container. When ready to cook, you can either grill them straight from frozen or bake them in the oven at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

Whether you're navigating appetite changes or just craving something flavorful and filling, this veggie-packed burger is here to support you at every bite.